ham and bean soup

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Ultimate Hearty Ham and Mixed Bean Soup (From Scratch)

Prep Time: 20–30 minutes (plus optional overnight soak)
Cook Time: 2.5–4 hours (stovetop) or 6–8 hours (slow cooker)
Total Time: 3–9 hours (depending on method)
Servings: 10–12 (about 1.5–2 cups per serving)
Calories per serving: ~350–450 (varies with ham amount and beans)

This recipe combines dried beans for creaminess and depth, smoky ham (including bone/hock for richness), a classic mirepoix of vegetables, aromatic garlic and herbs, and a touch of acidity to balance the richness. It’s forgiving — use what you have — but following it closely yields that thick, flavorful result in your photo.

Ingredients

For the Beans (Dried – Recommended for Best Texture and Flavor):

  • 1 lb (about 2–2.5 cups) mixed dried beans — a combination works best to match the photo:
    • ½ lb Great Northern or navy beans (white, creamy)
    • ¼ lb kidney beans (red, for color and heartiness)
    • ¼ lb cannellini or pinto beans (additional variety)
      OR use one 20–24 oz package of “15-bean soup mix” (discard or use the seasoning packet sparingly)
  • Water for soaking (optional but recommended)

For the Broth and Meat:

  • 1 large smoked ham hock or ham bone (with some meat attached — 1.5–2.5 lbs total; this is key for smoky depth)
  • 2–3 lbs leftover cooked ham, diced or cubed into bite-sized pieces (use bone-in if possible; total ham ~4–5 cups chopped)
  • 10–12 cups low-sodium chicken broth (or half broth/half water for lighter flavor)
  • 2–3 cups additional water (as needed to cover)

Aromatics and Vegetables (Mirepoix + Extras):

  • 2 tablespoons olive oil or neutral oil
  • 2 large onions, diced (about 2–3 cups)
  • 4–5 ribs celery, diced (about 1.5–2 cups)
  • 4–5 medium carrots, peeled and diced or sliced (about 2 cups)
  • 6–8 cloves garlic, minced (or 2–3 tablespoons jarred minced garlic)
  • 1 large leek, white and light green parts only, sliced and rinsed (optional but adds sweetness — about 1 cup)

Herbs, Spices, and Seasonings:

  • 3–4 bay leaves
  • 2 teaspoons dried thyme (or 4–5 sprigs fresh thyme)
  • 1–2 teaspoons dried oregano or Italian seasoning
  • 1 teaspoon smoked paprika (for extra smokiness)
  • ½–1 teaspoon black pepper, freshly ground
  • ½–1 teaspoon mustard powder or 1 tablespoon Dijon mustard (adds tang)
  • Salt to taste (start low — ham is salty; add at end)
  • Optional: ½ teaspoon red pepper flakes or a few dashes Tabasco/hot sauce for subtle heat

For Finishing and Flavor Boost:

  • 1–2 tablespoons apple cider vinegar or lemon juice (brightens the soup)
  • Optional: 2–3 cups chopped kale, spinach, or collard greens (added at end for nutrition and color)
  • Fresh parsley, chopped (½ cup, for garnish)

Optional Garnishes:

  • Crusty bread, cornbread, or biscuits
  • Grated Parmesan or sharp cheddar
  • Sour cream or Greek yogurt dollop
  • Extra fresh herbs

Step-by-Step Instructions (Stovetop Method – Best for Flavor Development)

  1. Prepare the Beans (Soaking Step – Highly Recommended):
    Sort through the dried beans to remove any debris or shriveled ones. Rinse well under cold water. Place in a large bowl and cover with 3–4 inches of cold water. Soak overnight (8–12 hours) or do a quick soak: bring to a boil for 2–3 minutes, remove from heat, cover, and let sit 1 hour. Drain and rinse. (Soaking reduces cooking time and improves digestibility.)
  2. Start the Base:
    In a very large pot or Dutch oven (at least 8-quart), heat the olive oil over medium heat. Add the diced onions, celery, carrots, and leek (if using). Sauté for 8–10 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for 1–2 minutes more until fragrant (don’t burn the garlic).
  3. Add the Ham and Build the Broth:
    Add the ham hock/bone and diced ham pieces to the pot. Pour in the chicken broth and water — enough to cover everything by 1–2 inches (about 10–12 cups total liquid). Add bay leaves, thyme, oregano/Italian seasoning, smoked paprika, black pepper, mustard powder, and red pepper flakes (if using). Stir well.
  4. Simmer the Soup:
    Bring to a gentle boil over high heat, then reduce to low. Skim off any foam that rises. Cover partially and simmer for 1.5–2 hours (if beans were soaked) or 2.5–3.5 hours (unsoaked), stirring occasionally. The beans should become tender but not mushy, and the meat should fall off the bone. Add more water/broth if it thickens too much — aim for a thick but spoonable consistency.
  5. Shred and Season:
    Remove the ham hock/bone. Let cool slightly, then shred any remaining meat off the bone and discard bone/skin/fat. Return shredded meat to the pot. Taste the broth — add salt gradually (ham adds a lot), vinegar/lemon juice for brightness, and adjust herbs/pepper. If using greens, stir them in now and cook 5–10 minutes until wilted.
  6. Final Simmer and Serve:
    Simmer uncovered for 10–20 more minutes to meld flavors and thicken slightly (natural starch from beans helps). Remove bay leaves. Ladle into bowls, garnish with fresh parsley, and serve hot with bread.

Slow Cooker/Crockpot Alternative (Hands-Off Method):

  • Follow steps 1–2 (sauté veggies on stovetop for best flavor, or skip and add raw).
  • Transfer everything to a 6–8 quart slow cooker.
  • Cook on LOW 7–9 hours or HIGH 4–6 hours until beans are tender.
  • Proceed with shredding ham and finishing as above. Add greens in last 30 minutes.

Variations and Customizations

  • Spicy Version: Add 1–2 chopped jalapeños with veggies or more red pepper flakes.
  • Creamier Style: Blend 2–3 cups of soup (beans and broth) and stir back in.
  • Vegetarian Twist: Skip ham, use smoked paprika + liquid smoke, vegetable broth, and add mushrooms for umami.
  • Quick Version with Canned Beans: Use 4–5 cans (drained/rinsed) white/kidney beans. Simmer only 45–60 minutes after adding ham.
  • Tomato-Infused: Add a 14-oz can diced tomatoes (with juice) for a slight tangy twist.
  • 15-Bean Style: Use a pre-mixed bag and follow packet seasoning if desired, but homemade herbs taste better.

Tips for Success

  • Ham saltiness varies — taste before salting.
  • If soup is too thin, simmer uncovered longer; too thick, add broth.
  • For extra richness, add a Parmesan rind during simmering (remove before serving).
  • Beans cook faster in soft water; hard water may need longer.
  • This soup tastes even better the next day — flavors deepen!

Storage and Freezing

  • Refrigerate in airtight containers up to 5 days.
  • Freeze in portions up to 3–4 months (leave headspace for expansion). Thaw overnight in fridge, reheat gently on stovetop (add splash of broth if needed).

Nutritional Information (Approximate per Serving, Based on 12 Servings)

  • Calories: 380–450
  • Protein: 28–35g (thanks to beans + ham)
  • Carbs: 40–50g (mostly from beans)
  • Fat: 12–18g
  • Fiber: 12–15g (excellent for digestion)
  • Sodium: 800–1400mg (depends on ham/broth; use low-sodium options to reduce)

A Bit of History and Why It’s So Loved

Ham and bean soup has roots in American pioneer cooking and Southern/European traditions — cheap, filling, and using every scrap of meat. It’s a staple after holidays (Easter ham leftovers) and a go-to for cold weather or budget meals. The combo of creamy beans absorbing smoky pork flavor is pure comfort.

Serving Suggestions

  • With cornbread or crusty sourdough
  • Side salad for freshness
  • As a main with rice or potatoes for extra heartiness

FAQs

Can I skip soaking beans? Yes, but increase simmer time by 1–2 hours and check tenderness.
What if I don’t have a ham hock? Use extra diced ham + liquid smoke (1–2 tsp).
Is it gluten-free? Yes, if using GF broth and no added thickeners.
Can kids eat it? Absolutely — mild and nutritious (blend for picky eaters).

This massive batch is freezer-friendly and reheats beautifully. Enjoy your big pot of soul-warming soup — eat or pass? Definitely EAT! If you’d like adjustments

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